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Preheat your oven to 350 degrees.
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Mix your dry ingredients together in a bowl and set aside.
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Add the sugar and shortening to a mixer and mix on low until well combined.
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Add your eggs to the mixer and mix until smooth.
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Next add your coconut cream and milk/water.
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Add your vanilla.
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Add your dry ingredients, one cup at a time and mix on medium until well combined.
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Fill your cupcake pan 3/4 full. If you're not using cupcake liners, add some coconut oil or nonstick spray to keep the cupcakes from sticking to the pan.
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Bake for 15-18 minutes. When a toothpick comes out clean they're finished cooking.
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Let them cool completely.
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While they're cooling, line a baking sheet with shredded coconut.
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Let the coconut bake for 5 minutes, until golden brown.
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Let the shredded coconut cool completely.
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Frost the cupcakes with vanilla frosting and either sprinkle the toasted coconut on top or dip the frosted cupcake into a bowl of toasted coconut.
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Enjoy!!